Butterscotch Chocolate Babka

For Babka Dought

1. In the bowl of the mixer, add the yeast and warm water. Mix lightly and cover with a dish towel for 5 minutes for yeast to activate 
2. Add the sugar, eggs, oil, flour, and salt and mix using your dough hook on medium speed until the dough comes together. If dough is too liquid or too sticky, add more flour, 1 tablespoon at a time
3. When dough comes together and is soft and elastic, remove from mixer and place in a greased bowl. Cover with a dish towel and let it rise for 1 hour (or until doubled its size) in a warm area

To make the Butterscotch Frosting

1. Mix the butter, sugar, cinnamon and salt together until creamy 
2. Add the eggs and mix until combined 
3. Add the flour and mix 

Assembly

1. Grease 2 loafs 
2. Divide the dough in 2. Place one piece on a floured surface and the other one return to the bowl and cover
3. Using a rolling pin, stretch the dough to form a rectangle. If dough appears too sticky, flour the pin as well as the surface 
4. Spread part of the filling over the surface of the dough leaving a small border 
5. Sprinkle the shaved chocolate and the pecans over the butterscotch filling 
6. Starting with long side farthest from you, gently roll the dough tightly to form a log leaving the seam on the bottom 
7. Cut out the ends (optional)
8. Using a sharp knife, cut the log in half lengthwise and lay them next to each other on the counter, cut sides up
9.  Pinch the top ends gently together. Lift one side over the next, forming a twist until you get to the bottom. This part is very messy! 
10. Place babka inside the loaf pan. Cover and repeat the same process with the other dough 
11. Let the babkas rise again in a warm covered area for 45 minutes to 1 hour 
12. Preheat oven to 350 degrees Fahrenheit 
13. Brush the tops of the babkas with the beaten egg
14. Bake for 30-35 minutes or until the babkas brown and are cooked through 
15. Remove from heat and let them cool in the pans for 20 minutes
16. Unmold and enjoy!